均質速度與預乳化溫度對酪蛋白鈉、濃縮乳清蛋白和牛油乳化液乳化安定性之影響

Effects of Homogenization Speed and Pre-emulsion Temperature on Emulsion Stability of Sodium Caseinate, Whey Protein Concentrate and Beef oil Emulsions

鄭裕明(Yu-Ming Cheng) ； 陳祥良(Shiang-Liang Chen) ； 林高塚(Kou-Joong Lin)

《臺灣農業化學與食品科學》 49卷5期 (2011/10) Pp. 233-240

https://doi.org/10.6578/TJACFS.2011.026

摘要

The objective of this study was to investigate the effects of seven homogenization speeds (8500, 12000, 17000, 20000, 28000, 30000 and 34000 rpm/min) and pre-emulsion heat treatments (no heat treatment or 45-50℃ heat treatment) on emulsion stability of sodium caseinate, whey protein concentrate and refined beef oil emulsions. The analyzed items includes emulsion droplet size, emulsion activity, emulsion stability and surface hydrophobicity intensity. The results showed that the emulsion droplet size of pre-emulsion heating (45-50℃ heat treatment) + 34000 rpm treatment was smaller than that of the other treatments. The emulsion activity of pre-emulsion heating (45-50℃ heat treatment) + 34000 rpm treatment was significantly higher than that of the other treatments (p ＜ 0.05). The emulsion stability and surface hydrophobicity intensity of pre-emulsion heating treatment (45-50℃ heat treatment) were significantly higher than that of control (p ＜ 0.05).

關鍵字

均質速度 ； 預乳化溫度 ； 乳化液 ； 乳化安定性

並列摘要

The objective of this study was to investigate the effects of seven homogenization speeds (8500, 12000, 17000, 20000, 28000, 30000 and 34000 rpm/min) and pre-emulsion heat treatments (no heat treatment or 45-50℃ heat treatment) on emulsion stability of sodium caseinate, whey protein concentrate and refined beef oil emulsions. The analyzed items includes emulsion droplet size, emulsion activity, emulsion stability and surface hydrophobicity intensity. The results showed that the emulsion droplet size of pre-emulsion heating (45-50℃ heat treatment) + 34000 rpm treatment was smaller than that of the other treatments. The emulsion activity of pre-emulsion heating (45-50℃ heat treatment) + 34000 rpm treatment was significantly higher than that of the other treatments (p ＜ 0.05). The emulsion stability and surface hydrophobicity intensity of pre-emulsion heating treatment (45-50℃ heat treatment) were significantly higher than that of control (p ＜ 0.05).

並列關鍵字

Homogenization speed ； Pre-emulsion temperature ； Emulsions ； Emulsion stability